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15 Minute Black Bean and Spinach Burrito

Quick and delicious black bean and spinach burritos packed with flavor, ready in just 15 minutes, perfect for family gatherings.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 can black beans, drained and rinsed Make sure your beans are halal-friendly.
  • 2 cups fresh spinach
  • 1 cup cooked rice
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • Salt and pepper, to taste
For Assembly
  • 4 large flour tortillas
  • 1 cup shredded cheese (cheddar or Mexican blend)
For Serving (Optional)
  • Sour cream
  • Salsa

Method
 

Preparation
  1. In a medium mixing bowl, combine the drained black beans, fresh spinach, cooked rice, cumin, garlic powder, salt, and pepper. Stir until well blended; the spinach will slightly wilt from the warmth of the other ingredients.
Tortilla Preparation
  1. Heat a non-stick skillet over medium heat. Lightly warm each tortilla for about 15 seconds on each side or until pliable.
Assembling the Burrito
  1. Place a generous scoop of the black bean and spinach mixture in the center of each tortilla. Sprinkle shredded cheese on top, fold the sides in, and roll the tortilla tightly from the bottom up.
Toasting the Burrito
  1. Place the rolled burrito seam-side down in the hot skillet. Toast for about 2-3 minutes until golden brown, then flip and toast the other side.
Serving
  1. Once toasted, remove from the skillet, slice in half, and serve with sour cream and salsa for dipping. Enjoy!

Notes

Feel free to swap black beans for pinto or chickpeas and add jalapeños for spice. Don't rush toasting for the perfect golden crust. Avoid overfilling to prevent messiness. Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months. Reheat in the oven or microwave.